Juniper Mule

A long, refreshing and uplifting spicy number with fragrant rooty tones. Bombay Sapphire mixes perfectly with fresh zingy lime wedges, pink peppercorns & a dash of Angostura Bitters, then lengthened with Fever-Tree ginger beer.

UNITS OF ALCOHOL 2

KCAL 184

ALCOHOL VOLUME 12%

COCKTAIL FLAVOUR PROFILE

Citrus Earthy Floral Pine Spicy
ingredients

Ingredients

  • 50ml Bombay Sapphire
  • 100ml Fever-Tree Ginger Beer – chilled & freshly opened
  • 2 dashes Angostura bitters
  • 2 lime wedges – well squeezed
  • 1 pinch pink peppercorns
glassware and barware

Glassware & Barware

  • Stemless wine glass
  • Long twisted bar spoon with a flat end
  • Measuring device
  • Serrated knife & chopping board
  • Bottle opener

Method

stir creativity

Step

1

Add the pink peppercorns to a stemless wine glass then crush with the flat end of a bar spoon

Step

2

Squeeze the lime wedges, drop them in then add the Bombay Sapphire

Step

3

Swirl well to infuse

Step

4

Fill the glass with ice then top with the ginger beer

Step

5

Gently fold/stir to mix then add 2 dashes of Angostura bitters

bartenders top tips

Sam Carter's Top Tip

If you want to make this cocktail a bit more fancy, rather than adding the peppercorns to the glass, why not wipe the rim of the glass with a wedge of lime then roll in a mix of the peppercorns together with sugar and a little bit of salt. If a Margarita can have a salt edged glass then why not a gin cocktail glass edged with peppercorns?

Learn from the Experts

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cocktail individual learn from the experts
cocktail individual learn from the experts

Bombay Sapphire Distillery is a card-only venue.